Homemade Brioche Buns Recipe

Brioche hamburger buns on a baking sheet.

4.92 from 12 votes

Homemade Brioche Buns are soft, slightly sweet, and perfect for burgers or sandwiches. They’re easy to make and taste better than store-bought. Let’s get baking!

Prep Time3

Cook Time15

Total Time3 15

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: Buns

Calories: 476kcal

Author: Andrea

Ingredients

1 c. warm whole milk
2 tbsp. warm water
2 tsp. active dry yeast
2 tbsp. granulated sugar
2 eggs
3 c. bread flour
1/3 c. all-purpose flour
1 1/4 tsp. kosher salt
3 tbsp. unsalted butter room temperature

For the Topping

1 egg yolk
1/2 tsp. water
2 tbsp. sesame seeds optional

Instructions

In a medium mixing bowl, whisk together the warm water, milk, yeast, and sugar. Then beat in the eggs.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and butter. Mix on low for 1 minute. Pour the yeast mixture into the bowl of the stand mixer.
Switch to the dough hook. Turn the mixing speed to medium for 7-9 minutes until a soft, sticky dough forms.
Shape the dough into a round ball. Cover the bowl with a damp, clean kitchen towel and let it rise until doubled. This can take anywhere from 1-3 hours, depending on the temperature and humidity in your house. Check it after the first hour.
Line a baking sheet with parchment paper or a baking mat. Punch the dough down and divide it into 8 equal pieces (you can use a kitchen scale for precision).
To shape the brioche dough, flatten each piece, gather the ends, and pinch the dough to seal in the center. Flip the dough over, cup it with your palm, and roll it into a ball. Place each ball about 2 inches apart. Cover with a greased piece of plastic wrap or foil (this prevents the dough from sticking). Rest in a warm place for 1 hour or until puffy and slightly risen.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
To make the egg wash, whisk the egg yolk with water in a small bowl. Brush generously on each bun, covering the entire surface. Sprinkle with sesame seeds, if desired.
Using a spray bottle or mister, open your oven and spritz it several times (6 sprays with a big bottle, 10 with a smaller one). Spritz the top of the buns with water to prevent cracking, especially in dry climates. Bake for 15-18 minutes or until deep golden brown. Remove from the oven and cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

To STORE homemade brioche buns, place them in an airtight container or bag at room temperature for 3-5 days. For longer storage, FREEZE buns individually wrapped in plastic and foil in a freezer bag for up to 2 months.

Thaw at room temperature for 4 hours, then REHEAT in a preheated oven at 350°F (175°C) for 5-7 minutes until soft and warm. For frozen dough, let it go through its final rise before placing it in a freezer bag; it will last up to 10 days. Avoid refrigeration, as it dries out buns.

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